Red Wine Risotto with Mushrooms and Pancetta
Description
Courtesy of Terry Conlan, Lake Austin Spa ResortIngredients
1 T. olive oil
¼ c. shallots, minced
2 c. mushrooms, sliced
1 c. Arborio rice
2 cloves garlic, minced
2 c. chicken or beef stock, warm
1 c. dry red wine, warm
½ c. parmesan cheese
1 T. chives, minced
Salt, pepper
Methods/steps
Frizzle the pancetta in a heavy sauce pan until crisped. Remove the pancetta, set aside. Drain off most of the fat, add the olive oil to the saucepan, then sauté shallots for a minute. Add mushrooms for a minute. Add the rice and garlic for a few seconds, then whisk in one cup of stock and cook, stirring, until most of the liquid has evaporated. Add the second cup of stock and repeat. Add the wine and repeat. Off heat, add the cheese, the pancetta and chives.
Correct seasoning. Serve immediately with a green vegetable and/or large salad.
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